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    CARROTS, COPPER PENNIES

    Recipe Introduction


    Judy Meinholdt


    List of Ingredients


    • 4 1/2 C. fresh carrots - sliced, I used canned carrots
    • 1 medium onion (in rings or medium size pieces)
    • 1 medium green pepper (in strips or medium size pieces)
    • 1 can condensed tomato soup
    • 1/2 t. salt
    • 1/2 C. vinegar
    • 3/4 - 1 C. sugar
    • 1/3 C. oil


    Instructions


    1. Cook carrots 10 minutes (not needed with canned carrots), drain and let cool.

    2. Mix with peppers and onions.

    3. Mix rest of ingredients for marinade.

    4. Add vegetables and marinade overnight.

    5. Serve with a slotted spoon.



 

 

 


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